Flipping the order — starting your steaks in a low oven or grill first, then finishing with a hot sear — results in evenly cooked, perfectly crusted steaks every time.
Prep
Allow your thick-cut steaks to defrost overnight. Remove from the fridge and bring to room temperature an hour before you're going to cook. Season the steaks with salt on all sides.
If you're cooking in the oven, place the steaks on a baking sheet or oven-safe pan.
Preheat the Oven or Grill
Preheat the oven (or grill) to between 200°F and 275°F.
Cook
Place your steaks into the oven or onto the grill. Cook until the steak is 10–15°F below your desired temperature. Use a thermometer and check frequently.
Sear
Before you take the steaks off the grill or out of the oven, heat a tablespoon of olive oil in a cast iron pan over high heat. Wait until the pan is hot — this is very important. The pan has to be really hot for a good sear and to trigger the Maillard reaction. Add the steaks to the pan and cook for 45 seconds on each side.
Serve
Pull the steaks off and serve.
